Ingredients

The following ingredients have 6 Servings
  • 4 tablespoons ghee (or other neutral oil, divided)
  • 12 ounces paneer (cubed, see Notes)
  • 2 12-ounce packages frozen spinach (24 ounces total)
  • 6 cloves garlic
  • 1 ½ tablespoons grated ginger
  • 1-2 serrano chiles (minced, see Notes)
  • 1 medium white onion (chopped)
  • 1 teaspoon garam masala
  • 4 teaspoons coriander powder
  • 2 teaspoons cumin powder
  • 2-3 tablespoons dried fenugreek leaves (see Notes)
  • 1 ⅓ cups half-and-half
  • ½ cup plain full-fat yogurt
  • 1-2 teaspoons salt (to taste)
  • fresh cilantro (chopped, for serving)
  • 1 cup steamed basmati rice (or cauliflower rice, for serving)
  • piece naan (for serving)

Instruction

  • Steam spinach and wring out excess water. Transfer to a food processor or blender and process until puréed. Set aside.
  • Heat 1 tablespoon ghee or neutral oil in a large skillet over medium heat. Add cubed paneer and fry until golden brown on a couple of sides, about 3-5 minutes. Homemade paneer will need a little less time, whereas store-bought can handle 5 minutes. Transfer paneer to a plate.
  • Return skillet to medium-low heat. Heat remaining 3 tablespoons ghee. Add onions, ginger, garlic, and serrano chiles. Cook slowly, stirring regularly, until the mixture becomes a rich medium brown color. Don't skip this part! Add a little water, 1 tablespoon at a time, as needed, if the mixture is burning or drying out.
  • Add the garam masala, coriander powder, and cumin powder. Sprinkle with a little water to moisten. Cook, stirring frequently, until the spices are fragrant, about 3-5 minutes.
  • Add the spinach to the skillet and stir well. Add 1 teaspoon salt, half and half, yogurt, and fenugreek leaves. Stir to combine well, then add the paneer and stir gently. Cook about 5 minutes then taste and add more salt as needed.
  • Serve over steamed basmati rice and top with fresh chopped cilantro. Serve with warmed naan brushed with more ghee.